Salsa Fresca

I found this recipe from the Smitten Kitchen, one of my favourite websites! I love this salsa to bits, it’s so fresh, zingy and healthy (not a drop of oil!). I  only really make it when tomatoes are at their best, which in my part of the world is November…another month to wait, *sigh*. I’ll take some photos when I can find some worthy tomatoes that don’t have me spending all my scholarship money on them!

I love this salsa on top of a slice of frittata as a punch of flavour, on huevos rancheros, in an omelette, as a salad dressing of sorts, or stirred through leftover rice. I have yet to try it over fish or chicken but I’m sure it would be divine!

mmmm...tomatoes

Salsa Fresca

Makes about 2 cups.

Ingredients:

• 2 large fresh ripe tomatoes, chopped
• 1/2 large white onion, peeled and minced
• 1/4 teaspoon minced raw garlic, (or to taste)
• 1  jalapeño chilli, stemmed, seeded and minced, (or to taste)
• 1/4 cup chopped coriander (cilantro) leaves
• 1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
• Salt and freshly ground pepper.

Method: Combine all ingredients, taste and adjust seasoning as necessary. Let the flavors mix for 15 minutes or so before serving, but serve within a couple of hours. How easy is that!

Notes: Don’t forget to wear disposable gloves while handling chillies. Fresh is always best of course, but I’ve used bottled lime juice and garlic before and it still tasted amazing!

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